Post navigation

16 thoughts on “P & Q: Savory Brioche Pockets”

Made these over the weekend. The freezer was a great help, since it is such a soft dough. My process went something like this: Roll out the dough, stick it on a piece of parchment, freeze until firmish(15-20 min), take out of freezer and roll out some more to even it out, cut rounds and stick on another piece of parchment, place in freezer until all dough is rolled and cut. When I started filling them, some of the dough rounds had shrunk, so I ran the rolling pin over them again a couple of times.

The brioche threatened to topple my mixer’s bowl onto the floor, but I held it in place for the long kneading time. But that paid off – I loved these buttery pockets, and served them for Sunday dinner for my boyfriend’s family, with salad and fruit salad. I wish I had squeezed a little more asparagus and onions into each pocket, and I’d love to try other filling variations in the future.

Made the dough, kept waiting for a convenient time to make the fillings, and finally gave up! I turned it into two mini challot (challah plural) and three little sandwich loaves. Even after 5 days in the fridge, the dough appears to be fine. I’ll let you know if the flavor holds up!